CATEGORY |
CUISINE |
TAG |
YIELD |
Grains, Vegetables |
|
Sainsbury’s, Sainsbury8 |
4 |
servings |
INGREDIENTS
2 |
ts |
Olive or sunflower oil |
1 |
|
Onion; chopped finely |
2 |
|
Garlic cloves; crushed |
75 |
g |
Wild rice; (3oz) |
75 |
g |
Long-grain brown rice; (3oz) |
1 |
ts |
Cumin seeds; crushed |
1 |
tb |
Chopped fresh marjoram |
600 |
ml |
Hot vegetable stock; (1pint) |
1 |
|
Red pepper; de-seeded and |
|
|
; sliced |
2 |
sm |
Courgettes; sliced finely |
150 |
g |
Fine green beans; cut into 4cm (1 |
|
|
; 1/2inch lengths) |
|
|
; (5oz) |
75 |
g |
Unsalted cashew nuts; (3oz) |
1 |
tb |
Lemon juice |
|
|
Salt and pepper |
INSTRUCTIONS
Heat the oil in a large saucepan and cook the onion and garlic until
soft.
Add the wild and brown rice, cumin, marjoram and seasoning to taste.
Cook for 2-3 minutes, stirring frequently. Stir in the hot stock,
bring to the boil, cover and simmer for 30 minutes.
Add the pepper, courgettes, beans and cashew nuts and simmer,
covered, for a further 15-20 minutes, or until the liquid is absorbed
and the rice is tender. Add the lemon juice and season to taste.
Serve immediately.
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